Eating History Affects Food Palatability in Young Japanese Females

摘要

The purpose of the present study was to elucidate the transition from eating history to food palatability associatedwith diet selection in adults. Questionnaires were used to identify dominant and favorite recipes, flavorings, andbreakfasts for 174 female university students. The participants’ recollections for answering the questionnaire covered asix-stage time period: kindergarten, early elementary school years, late elementary school years, junior high school, highschool, and the university years. The development of taste and diet choices at the university stage appeared to be influencedby the childhood diet during the kindergarten stage. Controlling food palatability in adults would change diet selectionby promoting healthier eating habits, which may decrease the prevalence of noncommunicable diseases.